Springtime Delight: Savory and Zesty Dandelion and Wild Chives Jangajji
A Deliciously Mild Dandelion and Wild Chives Pickled Dish, Perfect for Spring
Discover the refreshing taste of spring with this jangajji (pickled dish) made from tender white dandelions and aromatic wild chives. Freshly picked dandelion greens and wild chives are combined with a homemade savory soy sauce mixture and left to pickle. The result is a side dish that is both pleasantly bitter and zesty, perfect for enjoying with a warm bowl of rice. This jangajji is a true ‘rice thief,’ guaranteed to make you crave more with its unique flavor profile. Experience the harmonious blend of fresh dandelion and the stimulating kick of wild chives, bringing a touch of spring to your table. Let’s make this delightful spring vegetable pickle now!
Main Ingredients
- White Dandelion Greens (tender, young shoots) 300g
- Wild Chives (Dal-rae) 200g
- Cheongyang Chili Peppers 2
- Red Chili Peppers 2
Pickling Sauce
- Soy Sauce 2 cups
- Water 2 cups
- Vinegar 1 cup
- Sugar 1 cup
- Dried Pollack (dried and coiled) 1 piece
- Dried Shiitake Mushrooms 2
- Dried Radish Slices 2
- Dried Green Onion (white part) equivalent to 1 stalk
- Kelp 1 piece (approx. 5×5 cm)
- Dried Ginger, a small piece
- Minced Garlic 1 Tbsp
- Soy Sauce 2 cups
- Water 2 cups
- Vinegar 1 cup
- Sugar 1 cup
- Dried Pollack (dried and coiled) 1 piece
- Dried Shiitake Mushrooms 2
- Dried Radish Slices 2
- Dried Green Onion (white part) equivalent to 1 stalk
- Kelp 1 piece (approx. 5×5 cm)
- Dried Ginger, a small piece
- Minced Garlic 1 Tbsp
Cooking Instructions
Step 1
Carefully select the tender, young shoots of the dandelion greens and trim them. Remove any tough stems or leaves, as only the soft parts will yield the best flavor. Any leftover dandelion greens can be used in other dishes like stir-fries or salads.
Step 2
Soak the trimmed dandelion greens in water with a splash of vinegar for a short while. This step helps to slightly reduce any bitterness and enhances their crisp texture.
Step 3
Thoroughly clean the wild chives, ensuring all soil is removed from the roots. Rinse them multiple times under running water. Pay special attention to the root area to remove any remaining dirt. If any bulbs came loose, you can replant them.
Step 4
In a pot, combine the soy sauce (2 cups), water (2 cups), vinegar (1 cup), and sugar (1 cup) for the pickling sauce. Add the dried pollack, dried shiitake mushrooms, dried radish slices, dried green onion, kelp, and dried ginger. (The minced garlic will be added at the end.)
Step 5
Drain the dandelion greens and wild chives thoroughly. Arrange them in your chosen container. While you can place the wild chives as they are, rolling them into neat bundles makes them easier to serve and present beautifully.
Step 6
Bring the pickling sauce to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and simmer for about 5 minutes to allow the flavors to meld. After simmering, turn off the heat and let the sauce cool down slightly. Pouring a slightly cooled sauce helps keep the vegetables crisp.
Step 7
Slice the Cheongyang and red chili peppers thinly. Removing the seeds will help control the level of spiciness.
Step 8
Arrange the sliced chili peppers attractively over the dandelion greens and wild chives in the container. Their spicy aroma will infuse the jangajji, enhancing its flavor.
Step 9
Pour the slightly cooled pickling sauce over the vegetables, ensuring they are fully submerged. Stir in the minced garlic (1 Tbsp). The garlic’s pungent flavor will add another layer of complexity to the jangajji.
Step 10
Cover the container tightly and refrigerate for at least 2-3 days to allow the flavors to develop. The longer it pickles, the deeper and richer the taste will become.
Step 11
White dandelion greens are known to help detoxify the body, purify the blood, and possess antimicrobial and anti-cancer properties. They are also beneficial for improving lipid profiles, preventing cardiovascular diseases, and their rich antioxidants support liver and stomach health, helping to reduce body heat. Wild chives, with their zesty aroma and pungent taste, contain allicin, which is excellent for boosting energy and vitality.
